Every summer, when all the great vegetables are popping up and ready for the picking, this is our go to side dish at least once a week. We also add diced zucchini and yellow squash to it to change it up.
Skillet Corn, Edamame, and Tomatoes with Basil Oil
1 cup fresh basil leaves
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
1 ½ teaspoons coarse salt, divided
¼ cup finely sliced scallions (from 4 scallions)
1 ½ teaspoons minced garlic (from 3 small garlic cloves)
3 ¼ cups corn kernels (from 3 ears)
2/3 cup frozen shelled edamame, thawed
½ pound cherry tomatoes, halved (1 3/4 cups)
2 tablespoons white balsamic vinegar
1. Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
2. Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
3. Drizzle basil oil on vegetables, and stir. Serve immediately.